6 bacon slices
1 cup chopped onion
2 minced garlic cloves
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can 98% fat-free cream of mushroom soup condensed 30% reduced-sodium,
Cook bacon in large nonstick skillet over medium heat.
Remove bacon from pan-crumble.
Discard drippings in pan.
Add 1 cup onion-garlic to pan.
cook for 5 minutes,
Stir in the potatoes;
Cover; cook for 15 minutes,
Combine crumbled bacon-1/4 cup cheese-green onions-sour cream-salt-pepper-soup in large bowl.
Add potato mixture;
toss gently to combine.
Spoon mixture into baking dish coated with cooking spray.
Sprinkle with remaining 3/4 cup cheese.
Cover with foil
coated with cooking spray.
Refrigerate 8 hours.
Preheat oven to 350°.
Remove casserole from refrigerator;
let stand at room temperature 15 minutes.
Bake casserole, at 350º for 30 minutes.
Uncover and bake an additional 30 minutes